For me a quality Yancha will last many brews without fading thats the most important thing lacking in many teas I have found. The quality yancha will also have a clear tea soup, and will possess a clean flavor.
Personally I prefer a Yancha with a stronger taste and more energetic ChaQi.
Very cool to hear about what everyone else enjoys and seeing the similarities in tastes.
I've been studying this tea for going on 3 years now and i've so far tried 8-9 different vendors.

janet11 wrote:
I have some Da Hong Pao from Wuyi. How to judge the flavor is good or not?
I have them for some times, But I don't know how to brew it better.Is it just like the method of green tea to do?

No! Higher water temperature, higher leaf/water ratio, short steepings. Look up Chazhou tea brewing to start with, then adjust to your taste! Our dear Kyarazen has posted some brewing methods on his website, well worth a read.